180 g baby leaf salad with beetroot
2 pears, finely sliced
juice 1 lemon
⅓ cup chopped roasted walnuts
Balsamic and mustard dressing
¼ cup balsamic vinegar
2 Tbsp olive oil
pinch brown sugar
1 tsp Dijon mustard
- Arrange salad leaves in a bowl. Toss pear with juice of a lemon and arrange over the salad. Top with walnuts. Cover and chill until required.
- To make the balsamic & mustard dressing: Place all ingredients in a bowl and whisk until combined.
- To serve, spoon dressing over the salad and toss to combine.